Yummy Fall Snacks

Stuffed Bell Peppers:

-bell peppers

-hummus

-Costco's Garlic Quinoa and Rice packs

Optional:

-Beans

-cheese

Grab a couple bell peppers, any color works. Cut off the ends, cut them in half and take out the seeds. Now line the inside of the bell pepper with hummus- this can be a thin or thick layer. Next fill each half with a few scoops of garlic quinoa and rice. Enjoy!

Maple Syrup & Cinnamon Butternut Squash:

-1 butternut squash, cut into 1 inch squares

-1 1/2 tablespoons syrup

-1 1/2 tablspoons olive oil

-1 teaspoon ground cinnamon

-salt and pepper

Preheat your oven to 400 degrees fahrenheit. Once your squash is cut into 1 inch squares, throw all the ingredients into a bowl and make sure each square is seasoned. Evenly spread out the squash onto a cookie sheet and baked for 30-40 minutes or until the squash is tender. Enjoy!

Crunchy Eggplant:

-1 eggplant cut into triangles

-bread crumbs

-garlic powder

-oregano

-salt & pepper

-2 eggs

-olive oil

-milk

Preheat your oven to 375 degrees fahrenheit. Cut the ends off of the eggplant and then cut it up into round circles. I like to then cut the circles into triangles because the circles tend to be really big. The smaller the pieces the crunchier they will be (any I like crunchy!) I also like thinner pieces. Grab 2 bowls for your egg and bread crumbs. In one bowl crack the eggs and add a little milk (I use almond milk). Beat the egg until blended and smooth. In the second bowl, pour some bread crumbs in and add garlic powder, oregano, salt, pepper and mix. I usually just measure the seasonings with my eyes. Then you take each cut up piece of eggplant and coat both sides in the egg, then in the bread crumbs and place onto your cookie sheet. Once all the pieces are on the cookie sheet, drizzle olive oil over the eggplant. Cook for a total of 30 minutes, flipping the eggplant after 15 min. If you want it to be extra crunchy, leave them in for 5 minutes longer.

Happy Cooking!